East Indian Potato Balls

1. 1

   Boil the potatoes and peel and mash.

2. 2

   Add salt, sugar, lime juice and ginger.

3. 3

   Dip a piece of bread in the buttermilk and press flat.

4. 4

   Pat some parsley around a doughnut-hole sized piece of potato mixture and lay on the bread (that is buttermilk side down).

5. 5

   Roll the bread into a ball around the potato mixture and seal.

6. 6

   Fry in hot oil in a shallow pan until golden brown.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.